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The Executive Chef of Sawmill Creek Resort functions as the primary culinary leader for all Food and Beverage operations at the resort. Key responsibilities include safety, product selection, menu development, recipe development, setting production levels, and maintaining food quality that exceeds both industry standards and guests expectations for Sawmill Creek’s Food & Beverage operations.
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Participates, assists, and maintains the Culinary Gold standards of Parkhurst Dining in all areas of food production, sanitation, and management of employees, safety and quality control.
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JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. · Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards.
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Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities.
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The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director.
$100,000 - $110,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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To become the Food Production Manager of this upscale casual establishment, apply today for our location in Honolulu, HI. We are committed to culinary pioneering and exceeding expectations for all of team members and guests.
$64,000 - $78,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Facilitates training and development of all food production staff and managers in food preparation, allergy awareness, vegan and vegetarian cuisine, new culinary trends, presentation, customer service, sanitation and safety.
$90,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Our Pastry Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. Our Pastry Sous Chef will report to the Executive Chef. Our Pastry Sous Chef will assure that pastry goods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner.
$65,000 - $80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Chef is responsible for the overall management and oversight of culinary strategies, initiatives, and daily operation/ production, to ultimately ensure the highest standards are met for all food prepared in the production kitchen and served at our store locations.
$85,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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I mplement and standardiz e all culinary systems and procedures for School: Catering, Retail menus, LTO’s, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
$80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Responsible for approval of all prepared foods that leave the kitchenConsult with Food Service Director (FSD) about food production aspects of special events being planned.
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Responsibilities Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all HEI/Franchise standards.
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The Executive Pastry Sous Chef directs all aspects of pastry production and service, ensuring that approved food safety and sanitation guidelines are followed.
$80,000 - $90,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The successful candidate will:implement and standardize all culinary systems and procedures for universities: Catering, Retail menus, LTO’S, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
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Additionally, the Sous Chef is responsible for managing kitchen operations, controlling food and labor costs, and maximizing guest satisfaction, all while maintaining exceptional hygiene and safety standards Responsibilities Collaborate with the front-of-house team to ensure seamless service and address special requests or dietary needs.
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